UNIVERSITY PARK, Pa. — A collaboration among scientists from Penn State and the Belize Foundation for Research and Environmental Education (BFREE) is aimed at developing agroforestry systems for Belize and Central America to support sustainable development while conserving the rainforest.
Three projects have been awarded seed grants as part of the Penn State-BFREE Research and Education Initiative. The Penn State Cacao and Chocolate Research Network, the Hershey Co., Penn State Global, the Penn State Huck Institutes of the Life Sciences, Ag Sciences Global in Penn State’s College of Agricultural Sciences and a private donor provided funding for this initiative.
Siela Maximova, research professor of plant biotechnology and director for Latin America and the Caribbean for Penn State Global, said three interdisciplinary teams of faculty and students from Penn State are embarking on pioneering research in agricultural and ecological sustainability, preservation of tropical rainforest ecosystems and sustainable development in Belize. The country contributes to the U.S. economy with several exports, including raw sugar, vegetables and fruits, and cacao.
“Belize is renowned for its rich tropical biodiversity and breathtaking natural beauty, and we are dedicated to advancing the cause of science, education and the preservation of this diverse ecosystem,” said Mark Guiltinan, J. Franklin Styer Professor of Horticultural Botany and professor of plant molecular biology. “This collaboration brings numerous advantages to the Penn State science and education community. Working in Belize, we can achieve greater feats, benefiting from invaluable local knowledge and resources provided by BFREE.”
Leaders of one project seek to identify a range of woody plant species in Belize, which, incorporated into future agroforestry systems, could bolster biodiversity, enhance ecosystem services and increase climate resilience. Eric Burkhart, associate teaching professor in the Department of Ecosystem Science and Management and director of the Appalachian Botany and Ethnobotany program at Shaver’s Creek Environmental Center, leads the project.
With this effort, researchers plan to develop a comprehensive resource — the “Belize Agroforestry Manual.” The manual will be designed to be practical and accessible and provide information to farmers and landholders on suitable woody plant species, their uses, benefits, various practices and adoption guidance. Co-investigators on the project are Tomás Carlo, professor of biology and ecology in the Eberly College of Science; Elizabeth Ransom, associate professor of international affairs, Penn State School of International Affairs; and Josh Kellogg, assistant professor, Department of Veterinary and Biomedical Sciences.
A second collaboration, led by John Tooker, professor of entomology, revolves around the ancient criollo cacao varieties, which produce premium cocoa beans and thrive in Belize’s Bladen watershed and at BFREE. Researchers will study the cacao trees with the goal of developing distinctive agroforestry systems that combat deforestation and empower local communities. The project will delve into the adaptability of criollo cacao across diverse environments and its potential to preserve biodiversity.
Co-investigators on the project are Armen Kemanian, professor of production systems and modeling; Laura Leites, associate research professor of quantitative forest ecology; and Erika Machtinger, assistant professor of entomology.
A third project, led by Helene Hopfer, associate professor in the Department of Food Science, will tap the expertise of Penn State, the University of Tennessee Knoxville and international specialists in cacao fermentation. Together, they aim to unravel the mysteries behind the flavors of wild criollo cacao.
This research will include sensory evaluations and a comprehensive examination of economically vital attributes such as flavor and lipids. The goal is to craft fermentation and roasting guidelines that maximize flavor. Researchers also will connect genetic information to commercial traits of wild criollo cacao, opening new horizons in chocolate production, which may be able to provide sustainable income for local farmers.
Co-investigators are Guiltinan, Greg Ziegler, distinguished professor of food science, and Josh Lambert, professor of food science.
“These visionary projects underscore the strong commitment of Penn State and BFREE to sustainability, biodiversity conservation and the advancement of knowledge,” Maximova said. “We invite researchers, scientists and organizations worldwide to join these collaborative efforts. Together, we could redefine the future of agriculture and chocolate production.”
Jacob Marlin, executive director for research and environmental education for BFREE, said he looks forward to collaborating with Penn State.
“BFREE’s mission is to conserve the biodiversity and cultural heritage of Belize,” he said. “This new partnership with Penn State aligns with our mission and creates new and exciting opportunities for collaboration and scientific discovery for the betterment of people and the planet.”
For more information, contact Maximova at snm104@psu.edu or Guiltinan at mjg9@psu.edu.